In a large bowl, whisk together the yeast and sugar. Whisk in the warm water and let sit for 5 minutes.  Then add the almond milk and oil.

In a small bowl, whisk together the whole wheat flour, starch, and salt.  Dump into the wet ingredients and stir until a thick dough is formed (shouldn't be super sticky, you should be able to form a ball).

Lightly knead the dough on a silicone baking sheet or a clean, floured table surface. Do not overwork the dough!

Spray a large bowl with cooking spray and put the dough ball in. Cover the bowl and place in a warm spot for 1½ hours, or until doubled in size.

Generously grease a 9" brownie pan with cooking spray.

Divide the dough into twelve and roll into balls. Place the dough balls inside the prepared pan, and cover with plastic wrap that has been greased with cooking spray.  Let sit in a warm spot for 1 hour, or until puffy.

Preheat the oven to 350 degrees Fahrenheit. Bake the rolls for ~20 minutes, or until the surface of the rolls spring back when tapped.  Flip the pan onto a wire cooling rack, then flip again so the rolls are right side up. Brush the rolls with extra virgin olive oil and sprinkle with sea salt. Serve immediately!